Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation
Dulce Velásquez-Reyes, Gschaedler Anne, Kirchmayr Manuel, Carlos Avendaño-Arrazate, Jacobo Rodríguez-Campos, Sergio de Jesús Calva-Estrada, Lugo-Cervantes Eugenia
Abstract
), which increased the production of ethyl acetate and 3-hydroxy-2-butanone. Volatile compound generation and microbial populations were evaluated and analyzed by multivariate analysis (principal component analysis and partial least squares discriminant analysis) to find correlations and significant differences. This study shows that the method of turning Criollo cacao beans can lead to the formation of desirable aromatic compounds.
Topics & Concepts
FermentationFood scienceAromaCOCOA BEANPediococcus acidilacticiPhenylacetaldehydeChemistryLactic acidLactobacillus plantarumBiologyBacteriaBiochemistryGeneticsFood Chemistry and Fat AnalysisFermentation and Sensory AnalysisBotanical Research and Applications